Fourth of July Breakfast Casserole

If you want to make a healthy, festive, and bright breakfast that will last for days, this 4th of July breakfast casserole is for you. Made with bright fresh berries and bananas, a little bit of shaved coconut, rolled oats, nuts, and coconut milk, this is a healthy, sweet meal. It’s also gluten-free and can be made in advance for a hassle-free holiday. 

While this dish is in the oven, the coconut and banana smell that floods the kitchen really makes me really want a piña colada for something refreshing in the heat of summer. Try making a non-alcoholic piña colada or coconut strawberry-banana smoothie with some of the extra ingredients from the dish. 

Looking for more patriotic breakfasts and brunch ideas? Check these out: Uncle Sam Pancakes, Red, White & Blue Breakfast Charcuterie Board, Fourth of July Stars & Stripes Toast

Why You’ll Love This Recipe

• Festive and Fun: This casserole is full of patriotic colors from fresh berries, making it perfect for the Fourth of July.
• Healthy and Nutritious: With oats, fruit, and coconut, it’s a wholesome way to start the day.
• Easy to Make: Simple ingredients and straightforward steps make this recipe a breeze to prepare.

Recipe Igredients

Here’s what you’ll need to make this Fourth of July Breakfast casserole:

Ingredient Notes:

• Strawberries: Fresh strawberries give the best flavor. You can adjust the number you use based on their size.
• Coconut Milk: Light or regular coconut milk works, depending on your preference.
• Oats: Use rolled oats for the right texture; avoid steel-cut oats.

How To Make July 4th Breakfast Casserole Step by Step

Prepare the fruit: Wash and dry the berries. Cut the tops off the strawberries, core them, and slice them in half or in quarters, depending on size.

Prepare the coconut milk and banana mixture: In a large bowl, roughly mash the banana. Stir in the coconut milk, eggs, and granulated sugar, and stir. Make sure that the coconut milk fat (the part that sits at the top of the can) is fully incorporated into the mixture.

Prepare the casserole mixture: Add to the wet ingredients, the rolled oats, ½ of the shredded coconut, salt, and baking powder. Add in the wet ingredients and stir well to combine. Add roughly ⅓ of the berries to the mixture. Stir to incorporate.

Assemble the casserole: Pour the batter into a greased casserole dish. Add the remaining fruit and coconut in whatever pattern you prefer. 

Bake the casserole: In an oven preheated to 350ºF, bake the casserole for 35-40 minutes or until the dish is firm to the touch. 

Serve: Cut or scoop out portions. Enjoy!

Recipe Tips

• Fruit Layout: Have fun with the fruit layout! Create stripes, a flag, stars, or a random pattern to make it festive.
• Avoid Steel-Cut Oats: Stick to rolled oats for the best texture.
• Adjust Sweetness: If using sweetened coconut, reduce the sugar to avoid an overly sweet casserole.

Store & Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm a slice in the microwave for 1-2 minutes or until heated through.

Additions & Substitutions

Additions:

• Cherries: Swap out strawberries or raspberries for cherries. Make sure to pit and halve them.
• More Fruit: Feel free to mix in other fruits, but choose red and blue fruit to keep the patriotic theme going.

Substitutions:

• Vegan Option: Use a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) instead of eggs.
• Other Milk Options: Almond milk or other dairy-free milk can be used instead of coconut milk.

Recipe FAQs

What should I serve with this Fourth of July Breakfast Casserole?

This casserole pairs well with some yogurt. Fresh fruit, such as sliced oranges or a fruit salad, complements it nicely. A glass of freshly squeezed juice or a hot cup of coffee is also a great addition.

Can I make this ahead of time?

Definitely! This dish tastes great hot, cold, or even at room temperature. If you plan to reheat it, put it in a warm oven to reheat. 

Should I use light or regular coconut milk? 

You can use either! Light will be a little easier to incorporate into the batter but will have a less rich taste than regular coconut milk, which has a higher fat content. We keep both in the house, so I would use whatever I reach for first. 

What can I do if I don’t love coconut? 

I would try adding finely chopped nuts, like almonds or walnuts to the batter in place of the coconut. You can also try oat milk, or 2% or whole milk can be used instead. You want to look for something on the creamier side, but you don’t need to use heavy cream.

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Here are some other breakfast casseroles you might like!

• Asparagus Potato Brunch Casserole
• Ground Turkey Breakfast Skillet Casserole
• Sausage & Cream Cheese Breakfast Casserole
• Brioche French Toast Casserole

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